As a fitness enthusiast, chicken is probably a standard food item on your dinner table. And for a good reason! It's an inexpensive, versatile, easy-to-cook, low-fat, high-protein food choice that goes well with other foods.

What else can you ask for? Well, chicken can get a little boring if eaten day in and day out. There's only so much you can do with barbeque sauce! So we've gathered 10 tips and recipes to spice up chicken and make this mainstay a whole lot tastier.

Tip 1. Marinating:

For a richer flavor, season and marinate your chicken for 24 hours before cooking and store it in the refrigerator. The longer you keep chicken in a marinade, the more it'll be infused with flavor.

Sauteed chicken tastes great, but can be fattening if you use oil or butter. Instead, eliminate the need for oil and butter by using a non-stick skillet. Trim all visible fat from cuts of chicken and add some onions, green peppers, and spices.

Tip 5. Cooking Thermostat:

Drying out chicken by overcooking it can ruin its taste. To get around this problem, use a cooking thermometer to determine when your chicken is cooked just right.

The internal temperature of a whole chicken should reach 180 degrees F and chicken breasts should be cooked to a temperature of 170 degrees F.

Another way to see if chicken is done is to pierce the thickest part of the meat to see if the juices run clear. If they're clear and not pink, the chicken is ready.

Tip 6. Skin:

When baking a whole chicken, it's best to keep the skin on to avoid drying out the meat. The skin helps hold in the juices and flavor of the meat. It can be easily removed after cooking.

Tip 7. Brine:

One of the best ways to cook a very juicy, tender, and flavorful chicken is to soak it in salt water, also known as brine, before cooking. To create good brine, dissolve a half-cup of salt and a half-cup of brown sugar in a gallon of water.

Immerse the chicken completely in the solution and place it in the refrigerator right away. You may want to weight the chicken with a plate to keep it completely immersed. Let the chicken soak in the brine for 3 to 12 hours.

Tip 8. Salt-&-Sugar Rub:

Another way to make tasty, tender chicken is to add it to a salt-and-sugar rub. For chicken breasts, blend 1/3 cup of course salt and 1/3 cup of brown sugar with a mixture of your favorite seasonings. A tablespoon each of ground black pepper, paprika and chili powder are good seasonings to spice up this mix.

In a large resealable plastic bag, rub the entire mixture evenly over the chicken, seal up bag, and refrigerate for 4 to 8 hours. You may find it easier to use several bags in this instance.

When ready to cook, rinse the chicken breasts thoroughly to remove the salt-and-sugar rub and dry the breasts with paper towels. The chicken is then ready for cooking.

Tip 9. Leftovers:

Leftover chicken is great for lunches. It can be heated up or eaten cold. When reheating leftover chicken, cover the dish to retain moisture and flavor.

You may want to consider brining your chicken if you know you'll have a lot of leftovers. Brining chicken makes reheated leftovers much more tasty, tender, and juicy.